Kuih Talam: Malaysian Pumpkin and Coconut Layered Cake
[Vegan, Gluten-Free]

To Make the Bottom Layer:

1. Heat up a large wok half-filled with water and place a large plate on a steaming rack in the wok.
2. Add all the pumpkin pieces. Cover them with a lid and steam them on medium heat for 10 minutes or until all the pumpkin pieces are soft.
3. Remove plate and place all the pumpkins in a large bowl, mash it well with a potato masher.
4. In another large bowl, mix the rice flour and tapioca flour with a whisk.
5. Then add in the coconut milk, agave syrup, and vanilla extract and mix them well.
6. Add all the mashed pumpkin into the flour mixture and whisk it until all the ingredients are well combined.
7. Line the bottom of an 8-inch square cake pan with baking/parchment paper.
8. Pour the pumpkin mixture into the cake pan.
9. Heat up the wok half-filled with water again and bring it to a boil. Place the cake pan onto the steaming rack. Cover it with a lid and steam on medium heat for 25 minutes.

To Make the Top Layer:

1. Mix all the rice flour, tapioca flour, and desiccated coconut with a whisk in a large bowl.
2. Then add in all the coconut milk, agave syrup, vanilla extract, water, and salt. Whisk all the ingredients together until they are well combined.
3. Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the cake pan.
4. Cover it with a lid and steam it for 30 minutes.
5. Cool the dish and refrigerate it for a few hours before slicing.